Musical Cornbread (2 Viewers)

[Madmarsha]

Couche couche

That's what I thought.

 

[0rion]

This thread has me wanting to start playing with some cornbread recipes. I'd like to try some with molasses in it. Seems to me that with some butter melted on top would make a fine after dinner desert

 

[Merl]

I make my great aunt's recipe. It's not sweet at all. We'd often eat it like a cereal. Cut a wedge and throw it in a bowl, break it up, sprinkle a touch of sugar if you want, and add milk (or coffee-milk). One of the best things ever! We did it for breakfast or Sunday evening meals. Took years for the family to get the recipe right, because when she shared it, a table spoon was really a big serving spoon and a cup was a coffee cup. My cousin had to sit down with her and have her dump the ingredients in a separate bowl so she could measure with regular measuring incremented devices.

That cornbread and my grandma's couche-couche are two great memories from when I was a kid!

My dad grew up in NE Oklahoma in the 40's-50's and cornbread cereal was his breakfast most mornings. Whenever we had cornbread when I was growing up my dad always used the leftover for breakfast the next morning while I had my Cheerios. Unfortunately he doesn't get that anymore because we had to move him into a home 3 years ago due to his deminsia and unstableness when trying to walk.

 

[Tapxe]

I was just joshin'

I bet Starbucks is already in the kitchen on this one. You should start a campaign to demand they admit it.

 

[Tapxe]

I make my great aunt's recipe. It's not sweet at all. We'd often eat it like a cereal. Cut a wedge and throw it in a bowl, break it up, sprinkle a touch of sugar if you want, and add milk (or coffee-milk). One of the best things ever! We did it for breakfast or Sunday evening meals. Took years for the family to get the recipe right, because when she shared it, a table spoon was really a big serving spoon and a cup was a coffee cup. My cousin had to sit down with her and have her dump the ingredients in a separate bowl so she could measure with regular measuring incremented devices.

That cornbread and my grandma's couche-couche are two great memories from when I was a kid!

Funny how some of the best memories can come from experiences cooking. I can remember the feeling when I bought my first new car. It pales in comparison to learning mom's gumbo recipe with her day after Thanksgiving.

Wait, this aint the makes ya feel old thread. It's the...

 

[Grumpy Old Manatee]

Cornbread references start just past the 2 min mark.

 

[zatsnzapps]

Some NSFW language (obviously)

 

[Optimus Prime]

Hands down the best cornbread I’ve ever had

Ingredients

For the cornbread:

14 ounces (3 & 1⁄2 sticks/400 g) unsalted butter, plus more for greasing
2 cups (240 g) tipo “00” flour or all--purpose flour, plus more for dusting
51⁄2 cups (900 g) frozen corn kernels
1 cup (250 g) unsweetened oat milk
3 large (150 g) eggs
1 cup (160 g) cornmeal
1 cup (200 g) organic cane sugar
1 tablespoon kosher salt
1 1⁄8 teaspoons (5 g) baking powder
1⁄2 teaspoon (3 g) baking soda

Make the cornbread:

Heat the oven to 375°F (190°C). Grease two Breadwinner pans with butter and dust them with flour, tapping out any excess.

In a heavy-bottomed pot, melt the butter over high heat. Add the frozen corn and cook until golden brown, about 15 minutes. Transfer the mixture to a blender, add the oat milk, and blend on high until smooth. Add the eggs and blend again until smooth. Set aside.

In a large bowl, stir together the flour, cornmeal, sugar, salt, baking powder, and baking soda.

Add the wet ingredients to the dry ingredients. Mix well. Pour the batter into the prepared pans.

Bake for 40 minutes, until the cornbread turns golden and the top begins to crack. Remove from the oven. Set the pans on trivets or a wire rack and let cool completely.

When the cornbread has cooled, heat a large skillet over medium-high heat.

Turn the loaves out of the pans and set them right-side up on a cutting board or flat surface. Using a serrated knife, cut the loaves into equal slices

Working in batches, place the cornbread slices into the heated dry skillet, leaving space between the slices. Sear each slice until golden brown on both sides, 1 to 2 minutes per side. As they finish, set aside on a rack.

 

[Optimus Prime]

 

[Tapxe]

Hands down the best cornbread I’ve ever had

Ingredients

For the cornbread:

14 ounces (3 & 1⁄2 sticks/400 g) unsalted butter, plus more for greasing
2 cups (240 g) tipo “00” flour or all--purpose flour, plus more for dusting
51⁄2 cups (900 g) frozen corn kernels
1 cup (250 g) unsweetened oat milk
3 large (150 g) eggs
1 cup (160 g) cornmeal
1 cup (200 g) organic cane sugar
1 tablespoon kosher salt
1 1⁄8 teaspoons (5 g) baking powder
1⁄2 teaspoon (3 g) baking soda

Make the cornbread:

Heat the oven to 375°F (190°C). Grease two Breadwinner pans with butter and dust them with flour, tapping out any excess.

In a heavy-bottomed pot, melt the butter over high heat. Add the frozen corn and cook until golden brown, about 15 minutes. Transfer the mixture to a blender, add the oat milk, and blend on high until smooth. Add the eggs and blend again until smooth. Set aside.

In a large bowl, stir together the flour, cornmeal, sugar, salt, baking powder, and baking soda.

Add the wet ingredients to the dry ingredients. Mix well. Pour the batter into the prepared pans.

Bake for 40 minutes, until the cornbread turns golden and the top begins to crack. Remove from the oven. Set the pans on trivets or a wire rack and let cool completely.

When the cornbread has cooled, heat a large skillet over medium-high heat.

Turn the loaves out of the pans and set them right-side up on a cutting board or flat surface. Using a serrated knife, cut the loaves into equal slices about 1⁄2 inch (1 cm) thick.

Working in batches, place the cornbread slices into the heated dry skillet, leaving space between the slices. Sear each slice until golden brown on both sides, 1 to 2 minutes per side. As they finish, set aside on a rack.

Sir this is a musical cornbread thread.

Seriously tho, I'm gonna do that one day soon. Might make some tweaks but will do like that first.

 

[hockey2112]

Are you trimming and grinding the brisket yourself? If so, you could render the trimmed brisket fat into tallow and use that (along with some bacon grease) to coat the pan.

 

[Paul]

My wife likes Jiffy as well. I was raised on regular cornbread and hoe cakes so that’s why I learn towards that way. My dad always made the cornbread but passed away a few years ago. There are variations but you make it the way you enjoy.

Like this one???

 

[Madmarsha]

Like this one???

Didn't you post that the other day and immediately remove it ... or was that someone else?

 

[CapitalCitySaint]

Sir this is a musical cornbread thread.

Seriously tho, I'm gonna do that one day soon. Might make some tweaks but will do like that first.

The first tweak would be to replace oat milk with cream. There's no reason (unless you have a dairy allergy) to put that in there!

I am an Oat Milk fan. I drink it daily in my coffee but it does not belong in corn bread!!!

 

[SAINT BIGAL]

I'm sorry, this made me LMAO. Maybe it was a mistake? I couldn't find which post it was on.

I believe it’s 2 separate posts.
Swjj and livefromdc. Maybe they took issue with the way I make cornbread.

Like this one???